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Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans

✍ Scribed by Zacharie Barampama; Ronald E. Simard

Publisher: Springer US
Year: 1995
Tongue: English
Weight: 1002 KB
Volume: 48
Category: Article
ISSN: 1573-9104
DOI: 10.1007/bf01088494

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